YELLOW-FIN TUNA

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YELLOW-FIN TUNA

Yellow-fin tuna reach a maximum size of 450 pounds. Yellow-fin have thick round, elongated bodies, dark blue or black above with yell on the sides and fins tinged in yellow with the finlets yellow and can be found in both the Atlantic and Pacific Oceans. In the Philippines, tunas abound in the Visayas Region, most particularly General Santos, commonly known as GenSan. Lesser known to others are the fact that there is another tuna capital up north of Metro Manila. The coastal water of Zambales hold yellowfin Tunas as well. They can be caught all year round several kilometers off shore, roughly 3 hours by bangka. But during the months of October-December, they move closer to shore and can be seen a few kilometers away, mere minutes from shore.

Scientific name:

Thunnus Albacares

Other Names:

Long Fin Tunny, Longfin, Pacific Long-Tailed Tuna

Season:

March to September

Catch Area:

Atlantic, Pacific and Indian Oceans

How To Store:

Whole fish should be buried in ice with the belly cavity full of ice, since this is where deterioration happens most quickly. Adding ice to the belly slows this enzymatic process.

Range of Shelf Life:

Three to seven days, depending on the quality of handling the fish has received.

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Cuisine Recipe

Recipe 1

Yellowfin Tuna Japanese Burger

2 t wasabi powder

1 t orange juice

1 t lime juice

3 t pickled ginger, chopped

1 c plus 2 tablespoons mayonnaise, separated

1 1⁄2 c japanese cucumber thinly sliced crosswise

1 red onion, half cut into rings and the other half cut into 1/4-inch dice, separated

1⁄4 c rice vinegar

1 t sugar

1⁄2 t salt

3⁄4 lb yellowfin, yellowtail. or albacore tuna, roughly chopped

1⁄2 t asian chili paste

2 t soy sauce

1 t sesame oil

1⁄4 c panko breadcrumbs, or less

salt and pepper to taste

2 whole wheat buns, lightly toasted

canola oil for saute pan

alfalfa sprouts, to taste

Make the wasabi aioli: Combine wasabi powder, orange juice, lime juice, 1 tablespoon pickled ginger in the bowl of a mini food processor, or mortar and pestle. Puree or grind until completely smooth. Scrape the mixture into a bowl. Add 1-cup mayonnaise and mix well to combine. Refrigerate the aioli until ready to use. You will have more than you need, but it will keep for up to 2 weeks refrigerated.

Make the relish: Combine the cucumber slices, red onion rings, rice vinegar, sugar and 1/2 teaspoon salt in a bowl; toss to combine. Set aside at least 1 hour. Or refrigerate up to 1 day before using.

Make the burger mixture: Pulse the tuna in a food processor 12 or 15 times, scraping down the sides halfway, to create pea-sized pieces. You may alternatively use a chef's knife. Scrape the tuna into a large mixing bowl and add the diced red onion, remaining pickled ginger, chili paste, soy sauce, sesame oil, remaining 2 tablespoons mayonnaise, Panko breadcrumbs and a pinch each of salt and pepper. Blend well and form into 2 one-inch thick patties. Place on a plate and refrigerate, covered for at least 1 hour and up to 3 hours. Lightly oil a cast iron or non-stick skillet and then heat it over medium heat. Gently lay the tuna patties onto the heated surface. Let them cook undisturbed, about 3 minutes until browned on one side. Flip and cook an additional 3 or 4 minutes until barely cooked through.

Make the burgers: Lay the buns out on a work surface. Put a small amount of sprouts on the bottom halves, then some of the Japanese cucumber relish. Top each with a tuna burger, then spread a bit of the wasabi aioli on top of them. Cover with bun tops and serve.

Mix the wasabi powder with the water until it forms a uniform paste. Mix with the mayonnaise. It tastes better if you let it sit in the refrigerator for an hour or so before serving.

Anago sauce:

Combine ingredients in a small saucepan and bring to boil. Let boil for a minute or so and reduce to simmer until slightly thickened. Let cool (it will thicken some more, so don’t boil it down too much).

Combine the sesame seeds, salt, and pepper in a bowl. Completely coat the tuna steaks in the mixture, pressing seeds and seasonings into the flesh. Heat the oil in a large, shallow frying pan over high heat. When the oil is hot (chuck a sesame seed in and it should sizzle – just take care if the darn thing jumps and hits you!) set one or two steaks into the pan. Take care not to crowd the steaks. More than two at a time will make it hard to sear the sides without overcooking the other pieces. Sear for less than a minute on the flat sides (unless you want it more cooked) and while gently holding the steaks with tongs, sear for about 20 seconds (or more if you prefer) on the short sides. Remove to a cutting board and slice the steaks into 1/2-inch thick pieces at an angle – or leave whole if you prefer. Set avocado slices on a bed of salad green and then fan the tuna on top. Drizzle with wasabi mayonnaise and anago sauce over the fish or serve on the side. Top with a sprinkle of masago. Serves 4.